Garden Pasta Salad

Garden Pasta Salad

14 Reviews 1 Pic
  • Prep

    25 m
  • Ready In

    25 m
Recipe by  Red Gold®, Inc.

“This zesty pasta salad is bursting with flavor and is liberally dotted with lots of crunchy vegetables. Great recipe to take on a picnic and not worry about the warm weather affecting the safety of the salad.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. In a large pan cook pasta in boiling water until tender; rinse under cold water and drain. In a large bowl combine pasta, carrots, celery, peppers, cucumber, onion and RED GOLD® or REDPACK® DICED TOMATOES with BASIL, GARLIC & OREGANO. Pour dressing over mixture; toss until evenly coated. Chill until ready to serve.

Share It

Reviews (14)

Rate This Recipe


Very versatile recipe. If you don't have something, then leave it out. If you have something the recipe doesn't call for, then add it. I recommend chopping the carrots really small, I think it's weird when you get a big crunchy carrot next to a soft noodle, but when the carrots are small the texture is just right.



I made this salad a couple of weeks ago to "test" it for our daughter's graduation party. I'm making it tomorrow for her party - absolutely wonderful. I added some pepperoni chunks, garlic and sliced black olives. This recipe did well to sit for about 8 hours before eating - would suggest eating it within 24 hours as all the ingredients tasted the same the next day. Really good salad - can't wait to have it again tomorrow!



This salad is really great. I followed it to a "T" except I misread the "Red Gold Basil, etc." and put in Rotel tomatoes with Green Chilis. It turned out fabulous. Everyone actually liked the bite the green chilis gave it. Who knew? I will try it the "right way" and see the difference.

More Reviews

Similar Recipes


Amount Per Serving (8 total)

  • Calories
  • 291 cal
  • 15%
  • Fat
  • 10.2 g
  • 16%
  • Carbs
  • 42.8 g
  • 14%
  • Protein
  • 6.8 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 700 mg
  • 28%

Based on a 2,000 calorie diet



previous recipe:


next recipe: